3 THE CONTINUOUS BREWING PROCESS It is possible to continuously brew your favorite beers in The Beer Machine because the design of The Beer Machine
makes it a completely closed system. Provided you do not open and overly expose the contents of your Beer Machine
to the outside environment where wild yeast cells and bacteria can be introduced, you do not need to clean between
brews because you already have the proper environment for brewing inside your Beer Machine. Simply be careful when
you open The Beer Machine and add the next Beer Mix and water that you do it in one step, and in a clean environment,
and DO NOT ADD new yeast. After 3 or 4 continuous brews, drain off half the sediment from the previous brew. We
have reports of up to 15 successful continuous brews however we do not recommend more than five or six continuous
brews because of the propagation of excessive amounts of yeast cells and the potential for flavor changes. POURING AND SERVING YOUR BEER The Beer Machine is a closed and pressurized brewing system which protects the brewing conditions and preserves your
beer from “flavor spoilers” in the atmosphere. You can serve fresh beer directly from where it was born so it is as flavorful
as possible. By the degree of movement on the spigot handle, you can control the beer head or foam in a glass. Pressure and
a small opening will cause more foam. By opening the spigot wider, the pressure will be reduced and less foam or beer head
will result. Experiment to determine your preference. valve from sediments expelled by a
“hot” or overactive fermentation.
For best results, maintain The Beer
Machine at a constant room tem-
perature during the fermentation
period and avoid overactive
conditions.
During fermentation, do not store
The Beer Machine at tem-
peratures above 75°F or 24°C or in
the sunlight.
(b) Do not disturb The Beer Machine during the fermentation period. As
a precaution, place The Beer
Machine in a sink or tub for the first
3 to 5 days. Alternatively, locate a tray underneath The Beer Machine.
DO NOT PLACE DIRECTLY
OVER OR NEAR RUGS OR
VALUABLES which may be
damaged by an overflow from the
safety pressure release or an im-
properly installed seal. (c) After 5 days you may check to see if
the fermentation has completed by
pouring off a small sample and
tasting it. If it tastes sweet, the
fermentation has not yet completed
and you should leave it at room
temperature to ferment for an
additional 24 or 48 Hours. When
you pour your sample it should come out with good pressure.
If not, see Helpful Hints (P. 7). 4. CLARIFICATION. When fer-
mentation is complete after 3 to 5
days, chill beer for the next 4 to 5
days by placing The Beer Ma-
chine into a refrigerator. The cold
temperature will clarify and condition your beer. (Beer
clarifies more rapidly and absorbs
CO2more efficiently at cooler
temperatures – 35º F to 38º F.) 5. SAMPLE after tenth day. Add
CO2from the carbonation unit as
needed. figure 1 8 9 2 5 4 7 6 11 3 1 fill line 10 1. two halves of the body
2. four side clamps
3. two end clamps
4. main pressure seal
5. spigot
6. spigot retainer nut and 2 washers
7. spigot delivery tube and float
8. top cap with pressure control valve including the neck seal and
defoamer cup (as per figure 4)
9. carbonation unit and 8 gram food grade CO2 soda syphon bulb (not
B.B. gun type) 10.retainer nut for carbonation unit, backflow preventer and
2 washers
11.base
12.warranty card and Beer Mix reorder form
CAUTION: All seals and parts are
manufactured to food grade standards.
Use only The Beer Machine Co.
replacement parts. Additional parts
may be ordered directly from the
company, at
1-800-663-2739. PARTS LIST – MODEL 1000
